The traditional kitchen of the Balearic Islands, fruit of the intense fishing activity and peasant that he/she registered in the islands before the tourist appearance, are very rich and varied. The ensaïmada, well-known sweet specialty whose name comes from the pig shortening ("saïm") that serves of base in the elaboration of the mass, the "sobrassada", the "botifarró" and the "camaiot", par excellence stuffed, the cheeses of "Maó" (Menorca), the sauce mayonnaise whose correct denomination in Castilian is with "hache" ("mahonesa", "maonesa" in Catalan).

The "frígola" and the Ibiza grasses, typical liquors of Ibiza, the "tumbet" and the majorcan soups of vegetables and vegetables so ingrained in Mallorca, the "sofrit pagès" that Formentera shares with its sister Ibiza.

Be so many plates to prove!

From the typical majorcan fried the roasted of "lechona" and lamb, "l'arròs brut", the loin with cabbage, the "pa amb oli", the cokes (of vegetables, of "trempó", of peppers to the ember, of mushrooms, of fish, etc.), the "gató" of almonds and the "brossat greixonera" (tart of curd), going by the lobster "caldereta", characteristic of Menorca exceptional plate where there are them, the "oliaigua amb figues" (figs), the "cuscussó" (it prostrates Christmas of Arab origin), the "pudding" of British origin, the typical "greixeres" in carnivals, the "formatjades" of Easter, the "gin", ....

Ibiza with their "flaó" (cake of cheese with grasses), the "cocarrois" (meat turnovers, fish or vegetables), the "greixonera", the "panellets" and the "orelletes" (cupcakes of sugar and dry fruits) and the salad of fish of Formentera, they are some examples that well deserve a visit to the Balearic archipelago.

Products of our earth that together with the foods elaborated by those producing of the Balearic Islands, low denomination "Balearic Producte"", they are reflective of our personality.

Prove them during your stay!


The " cellers "

The "cellers" is, according to numerous authors, the sanctuaries of the majorcan kitchen. In these "cellers", wrapped by the idiosyncrasy of the place, it is where the visitor will enjoy with more authenticity of a rich and varied range of products of the earth. The typical "frit", without going farther, or the "lechona", they are plates that exalt any culinary offer. Specially abundant in the center of the island -on everything in their capital, Inca -, the "cellers" is also magnificent places for the tasting of the characteristic "sopes" (soups), an appreciated first plate in which you mix fine slices of bread with varied vegetables.


Wines and liquors

Nothing else appropriate that to accompany these plates with a wine of Mallorca, since he/she enjoys a tradition ingrained "vinícola". The municipality of Binissalem, gives name to a Denomination of Origin for the broths that are raised in its cellars, among those that highlight had praised its "tintos (red wine)" and rosy. A second Denomination of Origin is "Pla de Llevant" whose wines are of soft flavor. The "gin" or "menorcan gin", the stick -appetizer obtained starting from the "caramelización" of the sugar and of the infusions of aromatic plants - and the "herbes" (grasses) of Mallorca and Ibiza, as well as the "frigola" of Ibiza and Formentera, they are some of the most famous liquors in the archipelago.


Fish and shellfish


Among the great diversity of plates with the help of fish, it deserves to be underlined the lobster "caldereta", a plate that he/she enjoys grateful fame in Menorca but that pue - of degustarse in any corner of the Balearic islands. As well as it happens to the flavorful fish rice, the grouper to the mallorquina or a recipe typically "ibicenca": the "borrida" of having rent, with the help of line, potatoes and egg. For those who want to savor a rich meat combination and fished there the "porcella amb anfós", delicious "lechona" (pig) mixture and grouper seasoned with parsley and mincemeat of garlic is.

Popular gastronomy

Among the salted pastas, they cannot forget the "panades", padded of meat, fish or peas and the "cocarrois", a variety with the help of vegetables and raisins. Neither they should spend for high the cokes, of greenness or of "trempó", carried out with the ingredients characteristic of the field. Inside the popular gastronomy they enjoy well won reputation the "sobrassada" and the "botifarrons", as well as the "camaiot", all them sausages coming from the pig. Non minor is the prestige of the Menorcan cheese with Denomination of Origin "Mahón-Menorca", of which the traveler should not do without in his routes for the island that gives him his fame.

Simple combinations


If what looks for is simpler plates, the "pa amb oli" carried out with the help of bread with oil accompanied by all kinds of cheeses or sausages, they have charged an enormous peak in the last times, giving place to numerous restaurants specialized in competing for the biggest quality. The "trempó" and the "tumbet" are two excellent and simple combinations of vegetables that will be won the diner's appreciation that he/she didn't know them previously at once.


The Confectionery


The confectionery enjoys excellent health also. In their peak he/she is the international bun, sign of identity of Mallorca in the whole world. Padded of angel's hair, it cremates, born or by itself, it is always appreciated by the demanding palate. In Ibiza, the "flaó", tart of cheese disputed with some mint leaves, is one of its more typical desserts. The "gató", tart of almonds that is allowed to accompany gorgeously for the ice cream, is another of the desserts that will delight to its "degustadores".